This was done at 137° for 3 hours then left for a week in the fridge still in the same bag. Cut it open and patted dry, then placed on some paper towel and stayed overnight in the fridge to dry it out. Next day I let it get to room temp for 45 mins. Got the pan ripping hot, added Avocado Oil, and seared it for about 1 min per side. Added butter after the first flip. Came put looking pretty nice, not perfect. The middle wasn’t “cold” but it definitely wasn’t really warm either.
Is there a trick for having a warmer middle? I usually cook my steaks the same day I SV them.
Had quite a bit of grey band this time too 🤔. What’d I do wrong there?
by IsThisOneAlready
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